|
Effect of Microencapsulation and Fiber on Survival Rate of Bifidobacterium Bifidum PTCC1644 in Simulated Gastrointestinal and Refrigerated Conditions
|
S Seifzadeh   , MA Najafi *  , N Soltani Tehrani |
| zabol university , najafi413@yahoo.com |
|
|
Abstract: (3212 Views) |
Background and Objectives: Probiotics have beneficial effects on the health of consumers. The susceptibility of probiotics to refrigerated conditions is a key challenge for their application. The purpose of this study was to examine the process of stabilizing Bifidobacterium bifidum PTCC 1644 and its microencapsulation on the viability of this bacterium under refrigerated and simulated gastrointestinal conditions.
Materials & Methods: Suspensions of bifidobacterium bifidum PTCC 1644 were prepared and stabilized on wheat fiber and in free form. Then, using pectin, isolated whey protein and isolated whey protein + pectin biopolymers the cells were microencapsulated and dried by freeze-drier. The microcapsules were evaluated in terms of microencapsulation efficiency (%), viability versus simulated gastrointestinal conditions (%), survival rate during storage (30 days at 4 °C), and morphological characteristics by scanning electron microscopy. Statistical analysis was performed by factorial arrangement based on a completely randomized design (CRD) (P<0.05).
Results: The microencapsulation process increased the resistance of Bifidobacterium bifidum PTCC1644 compared to the control sample (free Bifidobacterium bifidum PTCC1644 without microencapsulation) against chilled and gastrointestinal conditions. The highest yield of microencapsulation and viability versus cold and simulated gastrointestinal conditions were observed by treating the samples with isolated whey protein + pectin. The process of cell immobilization on the fiber reduced microencapsulation efficiency (%) and viability versus refrigerated and gastrointestinal conditions were compared to similar treatments without stabilization.
Conclusion: icroencapsulation of Bifidobacterium bifidum by “isolating whey protein + pectin” can be a good solution for maximizing the production and maintenance of probiotics.
|
|
| Keywords: Probiotic, Microcapsulation, Whey protein isolated, Pectin Gum |
|
|
Full-Text [PDF 1279 kb]
(813 Downloads)
|
Article type: Research |
Subject:
Food Science
Received: 2017/12/18 | Accepted: 2018/09/12 | Published: 2018/10/9
|
|
|
|
|
|
|
| Send email to the article author |
|
|
|
| Add your comments about this article |
|
|
|
